Vanilla Bean Panna Cotta with Candied Kumquats
inspired by Laurey Masterton's The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen
- 1 envelope gelatin
- 1/4 cold water
- 2 C organic half-and-half
- 1/4 C organic granulated honey
- 1 vanilla bean, caviar scraped and pod reserved
Dissolve the gelatin in cold water. Place the other ingredients - including vanilla bean caviar and pod - in a medium saucepan and heat till it begins to steam. Do not let it boil. Let steep for 10 minutes. Strain out the vanilla pod.
Pour the cream into the gelatin and stir till completely dissolved. Pour the mixture into your serving containers and let chill, uncovered, until set. At least four hours. Serve with a spoonful of the candied kumquats over the top.